Name: Lemon Herb Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 cup asparagus; 1 tbsp extra virgin olive oil; 0.5 cup cooked quinoa; 1 tbsp lemon juice; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Lemon Herb Chicken with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Roasted Asparagus

Pan-seared chicken breast and tender roasted asparagus are infused with bright lemon and fragrant herbs for a zesty, nutrient-dense lunch.

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NUTRITION

Protein

54.6g

Fat

21.2g

Carbs

34.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cup asparagus

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tbsp of olive oil, a pinch of sea salt, and black pepper.
3
Season the chicken breast evenly on both sides with the dried oregano, minced garlic, remaining sea salt, and black pepper.
4
Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat.
5
Sear the chicken breast for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
6
While the chicken is searing, roast the asparagus in the oven for 10 to 12 minutes until tender-crisp and slightly charred.
7
Drizzle the fresh lemon juice over the cooked chicken and roasted asparagus.
8
Serve the lemon herb chicken and asparagus immediately alongside the warm cooked quinoa.